Martha Stewart Vanilla Glaze for Cinnamon-Bun Bites

Martha Stewart Vanilla Glaze for Cinnamon-Bun Bites is no bake and quick: confectioners’ sugar, melted butter, whole milk, and vanilla stirred into a smooth paste. Five pantry staples, five minutes, and your holiday brunch rolls have a glossy, pourable finish.

Drizzle it warm over Bundt cakes, loaf cakes, or donuts for a weekend baking treat. Use warm melted butter so the confectioners’ sugar dissolves on contact and you get a smooth, lump-free glaze every time.

Martha Stewart Vanilla Glaze for Cinnamon-Bun Bites

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

85

kcal

A silky, pourable glaze with a warm vanilla scent, thick enough to cling but thin enough to drip down the sides of each warm bite.

Ingredients

• 1 cup confectioners' sugar, sifted
  

• 1/2 teaspoon coarse salt
  

• 2 tablespoons unsalted butter, melted
  

• 2 tablespoons whole milk
  

• 1 teaspoon pure vanilla extract
  

Directions

• Mix the dry ingredients: Stir together sugar and salt in a small bowl.
• Add the wet ingredients: Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

Tools for this recipe

• Cuisinart fine mesh strainer set, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this vanilla glaze ahead of time?

Yes. Store it covered at room temperature for up to 24 hours. If it thickens, add milk 1/2 teaspoon at a time and whisk until smooth again. It does not freeze well because the sugar crystallizes when thawed.

What can I use instead of whole milk in this glaze?

Heavy cream makes a slightly richer, thicker glaze. Oat milk or almond milk both work if you skip dairy, though the glaze will be a bit thinner, so reduce the liquid to 1 1/2 tablespoons instead of 2.

How do I make the glaze thicker or thinner?

For a thicker glaze that holds its shape on cookies, sift in 2 more tablespoons of confectioners’ sugar. For a thinner drizzle that runs down the sides of a Bundt cake, add milk 1 teaspoon at a time until you reach the right consistency.

Can I add other flavors to this vanilla glaze?

Swap the vanilla for 1 teaspoon of almond extract, or stir in 1/2 teaspoon of cinnamon for a spiced version. Citrus works too: replace the milk with 2 tablespoons of fresh lemon or orange juice for a tangy drizzle.

Why is my glaze lumpy?

Lumps happen when the confectioners’ sugar is not sifted, so always sift before mixing. If lumps still show up, press the glaze through a fine-mesh strainer. Using warm melted butter also helps because the heat dissolves any small clumps on contact.